Pepita-Sunflower-Sesame Burgers - a quick vegan supper dish

I've just come across this recipe, and since it's a miserable, rainy sort of day, they appeal to me;-)

I'll use some rye crackers instead of the breadcrumbs, as I'm intolerant to wheat and don't fance writing in agony!  I'll also substitute ordinary pumpkin seeds for the pepita as it's easier than trying to track them down, as we don't have a local Hispanic store.

Let me know what you think:-)

Pepita-Sunflower-Sesame Burgers
Vegetarian Times Issue: March 1, 2001 p.52
These protein-packed burgers are loaded with the flavor, texture and nutrition of three kinds of seeds. Pepitas are hulled green pumpkin seeds and are available at natural food stores and Hispanic markets. Try these burgers with a raita (Indian yogurt salad) sauce.

Ingredient List - for 4 servings


1/2 tsp. salt
Pinch cayenne
1/4 cup plain dry bread crumbs
2 Tbs. olive oil, or more as needed
2 tsp. tahini
1/2 cup hulled sunflower seeds
1/3 cup pepitas
1/4 cup sesame seeds
3/4 cup cooked lentils
4 scallions (spring onions) (white and light green parts) finely chopped ( 1/4 cup)
1 Tbs. chopped fresh flat-leaf parsley

Directions


In food processor, combine sunflower seeds, pepitas and sesame seeds and process until coarsely chopped. Add lentils, scallions, parsley, tahini, salt, cayenne and bread crumbs; process until mixture is blended.


Shape mixture into 4 patties and place on platter. Cover and refrigerate 30 minutes.


In large skillet, heat oil over medium heat. Cook burgers until golden brown, about 3 minutes per side.

Nutritional Information


Per serving: Calories: 323, Protein: 11g, Total fat: 23g, Saturated fat: 3g, Carbs: 21g, Cholesterol: mg, Sodium: 353mg, Fiber: 6g,



Copyright © 2008 Cruz Bay Publishing, Inc.
an Active Interest Media Company.

leftovers!

Just a quickie!!


I made a sandwich with a left over burger from yesterday.  It was wonderful:-)  I ate it cold, so it was reminiscent of pate, really.  The kick of the chilli was more apparent today - a contrast to the cold temperature of the actual food.

This confirms that they would be great for luches.  I shall try the mixture made in a loaf tin, and perhaps small portions wrapped in some sort of pastry, like a "sausage" roll.  I suspect it will prove to be a versatile sort of mix:)  Let me know if you try them, and any variations you use!

do you ever get sidetracked?

Have you ever sat down with the intention of doing something, then been sidetracked?  I have.  Today I logged on to research some Victorian literature.

I thought I'd "just take a quick look" at my e-mails, then hopped across here, then to visit VeganDad, read some of his recipes, felt peckish, so decided to experiment with some burgers.

I looked through the cupboards, and assembled the following:

• 1 cup firm silken tofu
• 1 cup red kidney beans, rinsed and drained
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 4 cloves garlic
• 2 small green chillies
• 1 tablespoon nutritional yeast
• 1 teaspoon harissa paprika
•  1 teaspoon dried oregano
•  black pepper

Blitz everything together. Splodge Spoon out into a hottish frying pan, with 2 inches of oil lightly oiled. The mixture is slack, so 4 is probably all you'll get in the pan.  Turn down heat to medium, cook til deep brown and the top is starting to look a little less soggy set. Turn over and cook on reverse until cooked through. They will still be squidgy delightfully soft in the middle.

They are a weird shade of pink, but that's the red kidney beans for you.  They turn a lovely golden brown as they cook, as you can see through the steam! 

The mixture that was left in the jug, I thickened with a tablespoon of coarse oatmeal to give a thicker mix.  This allowed for a deeper burger.

You could substitute any other tinned pulses of your choice, you might then want to swap your herbs around to find a blend that you enjoy.

Whilst the first batch was cooking, I quickly washed some lettuce and tomatoes, and grabbed some rye bread.

Although not exactly hungry, I gobbled down forced myself to assemble a mock BLT and eat it because I am a pig, purely in the interest of this blog.  It both looked and tasted very, very good - in my humble, totally unbiased opinion.

This last photo shows the first batch, above, and the second, thickened batch, below.  I've cut them so you can see the inner.

A couple of hours later, I had a cold one wrapped in a lettuce leaf.  Delicious, and considerably firmer, so would be good for packed lunches:)